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High-Protein Breakfast Scones

Looking for a quick, nutritious, and protein-packed breakfast that keeps you full for hours? These High-Protein Breakfast Scones are a healthy and sugar-free start to your morning. Made with wholesome oats, quark (or curd cheese), and nutrient-dense seeds, they deliver a perfect balance of protein, fibre and slow-releasing carbs. Unlike traditional scones, these are sugar-free, fat-free, and easily adaptable for gluten-free diets. If you prefer a hint of natural sweetness, simply fold in some chopped dried fruit like raisins, prunes, dates or apricots. These scones are also air fryer-friendly, making them a super-convenient, no-fuss breakfast option for busy mornings. Serve them plain or with a dollop of Greek yogurt and fresh berries for an extra protein boost. Whether you’re following a high-protein diet, weight-loss plan or just want a healthy breakfast alternative, these scones are a smart and tasty choice.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g quark or curd cheese
  • 1 large egg
  • 1 cup rolled oats use gluten-free oats if needed
  • 1 tsp Ceylon cinnamon
  • ½ tsp ground ginger
  • 1 tsp chia seeds or ground flax seeds
  • 1 Tbsp pumpkin seeds
  • Optional a handful of chopped raisins, dates, prunes, or dried apricots for natural sweetness

Method
 

  1. In a bowl, whisk the quark and egg until smooth.
  2. Stir in the oats, cinnamon, and ginger. Mix until fully combined, then let the mixture rest for a few minutes to allow the oats to absorb moisture.
  3. Fold in the chia (or flax) seeds and pumpkin seeds. The mixture should be thick and sticky.
  4. Form small patties or rounds and place them on a lined baking sheet or directly into your air fryer basket.
  5. Oven method: Preheat the oven to 180°C (350°F) and bake for 20 minutes until firm and golden.
  6. Air fryer method: Set to bake mode and cook for about 15 minutes, flipping the scones halfway through.
  7. Let the scones cool slightly before serving.